Abstract: In order to improve the stability of sacha inchi oil in the food and reduce the quality risk of oxidative deterioration, sacha inchi oil nanoemulsions were prepared by high pressure homogenization method. Based on average particle size, polydispersity index (PDI), zeta potential, and split ratio index (SRI), the optimum process parameters were determined as follows: homogenization pressure 90 MPa with homogenization for five times; and concentration of emulsifier and sacha inchi oil were 2.5% and 5% respectively. With the treatment of the optimized conditions, the average particle size of nanoemulsion was (169.33±7.60) nm and PDI was (0.115±0.02). Moreover, zeta potential was (-56.8±0.56) mV and SRI was (0.12±0.02), respectively. Furthermore, the storage stability analysis at 4 ℃ and room temperature for 90 days showed that 5% and 10% sacha inchi oil nanoemulsions showed excellent physical and storage stability. And after 90 days of storage, the average particle size only increased by 18.67 nm. These results provided ideas for new product development of sacha inchi oil nanoemulsions and promoted the application of sacha inchi oil in food processing.
黄剑钊,黎攀,许锦伟,等. 美藤果油纳米乳液的制备及稳定性研究[J]. 食品与发酵工业, 2020, 46(11): 216-222.
HUANG Jianzhao,LI Pan,XU Jinwei,et al. Study on the preparation and stability of sacha inchi oil nanoemulsions[J]. Food and Fermentation Industries, 2020, 46(11): 216-222.
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2020, Vol. 46 
